Spinach Bread (Pane Agli Spinaci)
This delightful Spinach Bread, also known as Pane Agli Spinaci, is an extraordinary treat that combines the earthiness of spinach with the comforting aroma of freshly baked bread. Perfect for breakfast or as a versatile addition to any meal, this bread promises to be a family favorite. Here’s how you can make it from scratch!
Ingredients
- 2 garlic cloves, finely minced
- 2 tablespoons olive oil
- 2 1/2 teaspoons active dry yeast
- 1/4 teaspoon sugar
- 2 cups frozen spinach, thawed and drained
- 1/4 teaspoon ground nutmeg
- 3 3/4 cups unbleached all-purpose flour
- 2 1/2 teaspoons salt
Instructions
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Prepare the Garlic Oil: Begin by lightly sautéing the minced garlic in the olive oil over medium heat until it becomes fragrant, about 1 minute. Remove from heat and let the garlic oil cool to room temperature. This step infuses the bread with a subtle, aromatic garlic flavor.
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Activate the Yeast: Warm 1/4 cup of the reserved spinach liquid (the water you used to thaw the spinach) to just above body temperature, ideally between 105°F and 115°F. Stir in the active dry yeast and sugar, and let the mixture sit for about 10 minutes until it becomes foamy. This indicates that the yeast is active and ready to help your dough rise.
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Combine Ingredients: In a large mixing bowl, combine the remaining 1/2 cup of spinach liquid, the cooled garlic oil, minced garlic, spinach, and ground nutmeg. Stir the mixture thoroughly to ensure even distribution of ingredients.
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Mix and Knead the Dough: Gradually add the flour and salt to the spinach mixture, stirring until a shaggy dough forms. Transfer the dough to a floured work surface and knead it for 8 to 10 minutes, or until it is soft, well-marbled, and velvety. The dough will be slightly sticky due to the spinach, so don’t be alarmed if it’s a bit wetter than usual bread dough.
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First Rise: Place the kneaded dough in a lightly oiled bowl, turning it around to coat it with oil. Cover the bowl tightly with plastic wrap and let it rise in a warm, draft-free area until it doubles in size, which should take about 1 1/4 to 1 1/2 hours.
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Shape the Dough: Once the dough has risen, it will be even stickier. Pour it out onto a well-floured surface, and gently flour the top of the dough. Without punching it down, carefully shape it into a round loaf or individual rolls the size of a fat lemon. Place the loaf or rolls onto a lightly oiled baking sheet.
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Second Rise: Cover the shaped dough with a clean towel and let it rise again until it doubles in size, about 45 minutes. This step allows the dough to develop its final texture and volume.
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Preheat and Bake: Preheat your oven to 425°F (220°C). Once the dough has risen, slash a big “V” shape on top of the loaf with a razor blade or sharp knife. This allows the bread to expand properly as it bakes.
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Baking Time: Bake the rolls for 20 minutes or until they are golden brown. For a round loaf, bake for 30 to 35 minutes. After baking, reduce the oven temperature to 400°F (200°C) if needed, and continue to bake until the desired color and texture are achieved.
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Cool Completely: Remove the bread from the oven and allow it to cool completely on a wire rack before slicing. This ensures that the bread sets properly and is easier to cut.
Tips and Tricks
- Spinach Liquid: Make sure to squeeze out as much liquid from the spinach as possible to prevent the dough from becoming too wet.
- Kneading: If the dough is too sticky to handle, you can add a little extra flour to your work surface, but be careful not to over-flour.
- Flavor Variations: Feel free to experiment by adding herbs or spices to the dough for a unique twist.
Enjoy your homemade Spinach Bread warm from the oven, or toasted with a bit of butter. It’s a nutritious and delicious way to incorporate more greens into your diet while indulging in the comforting pleasure of freshly baked bread. 🥖🌿
